For chefs in search of quality ingredients, it’s perfectly rational, if not an imperative, to question the usage of not only MSG, but all chemicals found in the foods we eat. And as chefs at the highest levels of cuisine gravitate toward not just umami, but a more scientific approach to cooking, glutamic acid and MSG are being seen in an entirely new context.
The Notorious MSG’s Unlikely Formula For Success
The “umami” craze has turned a much-maligned and misunderstood food additive into an object of obsession for the world’s most innovative chefs. But secret ingredient monosodium glutam…
Originally posted on Google+ · August 18, 2013
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